Chocolate Crinkle Cookies

The classic decadent Chocolate Crinkle Cookies we all love! These are perfectly soft, tender and chewy. And they’re a lot like a brownie but in cookie form – in other words these cookies are sure to satisfy!

After like the 8th cookie it hit me why I’m so obsessed with these. Growing up we always had brownies dusted with a generous dose of powdered sugar on top (and still to this day I do that).

And these cookies totally remind me of all of those heavenly flavors. Which is why I absolutely could never resist these.

I love how magical they are. My kids think it’s amazing how you roll them in powdered sugar and they’re totally white then they bake up and spread into these cookies with with big dark crinkles throughout.

Whomever came up with these the first time is totally brilliant. It’s basically rocket science :).

This recipe makes a LOT of cookies, which is is just one more reason they are perfect for the season at hand – they’re meant to be shared.

And yes I know that chill time is super annoying – but without it I could pretty much guarantee you wouldn’t be able to work with the otherwise sticky dough.

I like to look at it this way – prep the dough before you go to bed then you’ve got a head start in the morning.

I thought I ought to mention I am in a pretty dry climate so I rarely have an issue with sticky dough – but if you are in high humidity you may want to consider adding in an extra tablespoon or two of flour and cocoa powder, or try freezing the dough for a bit after you’ve chilled it in the fridge.

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73 comments

Michelle: Could I bake ahead and freeze? December 5, 2017 at 6:54amReply

Jaclyn: That would probably be fine, just not sure how the powdered sugar coating will hold up once thawed since I haven’t tested. December 5, 2017 at 4:22pmReply

Charlotte: Since you mentioned the brownie-like consistency of this cookie…what adjustments would you recommend if I wanted to add some finely chopped walnuts to them? After all…brownies without walnuts…what’s the point?
Thanx. December 5, 2017 at 9:19amReply

Jaclyn: Adding walnuts should be fine but they’ll probably spread a little less. And the consistency of these is different from a brownie just a heads up – but the flavor is similar. December 5, 2017 at 4:21pmReply

Adele Benedict: I made these using an amazing shortcut.
Here is the recipe
1box chocolate or lemon cake mix
1 8oz cool whip
1egg
Mix well and use the same process for
Baking them using parchment paper.
Bake at 350 for 12 to 13 min. They look
And taste just the same. Fabulous. I froze them but you have to layer them between
With wax paper to keep them looking
Perfect. December 6, 2017 at 5:49pmReply

Adele Benedict: Our favourite is the lemon. I haven’t tried any other flavor of the mix but I think I might try some others.
Enjoy! December 6, 2017 at 5:54pmReply

Lisa: Can I ask what kind of salt you use iodized or kosher I always wonder if it matters. Making them today can’t wait! December 7, 2017 at 9:12amReply

Jaclyn: The biggest difference is the size of the salt crystals. Kosher salt is less refined and has larger flakes so you’d need to use just a touch more when a recipe simply calls for salt and not kosher salt. But either work fine here. I hope you love them! December 7, 2017 at 9:08pmReply

J: Could I freeze the dough and then proceed with baking? December 7, 2017 at 2:51pmReply

Jaclyn: Do you mean for longer storage or just to make the dough easier to work with? I haven’t tested keeping it in there for a few days then thawing so I can’t say for sure. Then as far as just firming up the dough goes I’ve have heard some people say they skip the fridge chilling for chocolate crinkle cookies and just chill it in the freezer for about 1 hour – but I haven’t tested that out myself either sorry. December 7, 2017 at 11:21pmReply

Mary King: I have frozen the dough for lemon and the chocolate for weeks and it works spectacular. I don’t thaw because it gets sticky fast. Just scoop and roll in confectioners sugar. December 10, 2017 at 4:54pmReply

Lori: These are wonderful! I out the dough in the freezer for about 45 minutes, baked them for 11 minutes and they turned out perfect! Thank you for sharing this recipe! December 10, 2017 at 9:04pmReply

Jaclyn: Thanks for your feedback, glad that freezing worked well for you! Thanks for your review too Lori! December 10, 2017 at 10:12pmReply

Jen: These are great! This is the first time I’ve made/tasted crinkle cookies. Super easy for the kids to help with. Will be a great addition to my Christmas cookie plate for neighbors! December 11, 2017 at 9:38amReply

Sheila: One of the best cookies I’ve ever made. I substituted Pamela’s Gluten-Free, Dairy-Free Artisan Blend Flour for the all-purpose flour. You’d never know the difference. December 13, 2017 at 1:09pmReply

Jaclyn: So glad you liked them Sheila! December 13, 2017 at 1:15pmReply

Noreen: Love to hear this! Do you have success subbing GF AP flour for most things? December 14, 2017 at 8:50pmReply

Nicole Galasso: These look amazing. Cant wait to make. How many cookies does this recipe make (approximately) December 14, 2017 at 9:37amReply

Jaclyn: It makes about 4 dozen cookies. I hope you love them, I’m thinking about making more of them tonight because I’m so obsessed! December 14, 2017 at 4:07pmReply

Nicole: Thanks!!! Making them tonight for a party tomorrow :) December 15, 2017 at 8:34amReply

Kris: Did you simply cover the bowl and put it in the fridge? Or did you put the dough into saran wrap and roll it? Seems a bit too leaky to do it that way! December 14, 2017 at 5:17pmReply

Jaclyn: Yes I just covered the bowl. Hope you love them! December 15, 2017 at 4:09pmReply

Noreen: Hi Jaclyn, I have made several varieties of powdered sugar coated cookies but the cookies come out with hardly any sugar left on them and I roll quite heavily. Cook’s Illustrated suggests rolling in granulated sugar first but that only helps a little bit. Any suggestions? Thanks! December 14, 2017 at 8:48pmReply

Jaclyn: It sounds like it may be a humidity issue. You could maybe try a little more flour in the dough so the cookies aren’t as wet plus the granulated sugar coating. And really pack on a layer of powdered sugar, like you already said, just as heavy as you can. December 18, 2017 at 9:16pmReply

Lisa W: Just made these, and they are cooling as I type. OMG these are so fudging good! I made a double batch, one plain and one with Andes mint chocolate chips. Thanks for the recipe! December 15, 2017 at 9:38pmReply

Jaclyn: The andes mint chips sound like the perfect addition! Thanks for leaving a comment Lisa! December 16, 2017 at 5:02pmReply

Colleen: Can these be frozen after being baked? December 16, 2017 at 7:33amReply

Katie: These are excellent! I made these for a holiday cookie exchange, and everyone loved them!! My husband is a huge brownie fan, and these were hubby approved. :)

One thing I noticed is that mine turned out really tall. They didn’t spread as much as what’s shown in the blog photos. Did I possibly chill them for too long? December 17, 2017 at 3:35pmReply

Jaclyn: It’s probably just an altitude difference, I’m at higher altitude (about 4,200 ft) so my cookies do tend to spread a bit more. You could cut back on the flour a little though and that should help. So glad to hear they were approved :)! December 19, 2017 at 12:10pmReply

Rebeccca: Am I crazy, what temperature do I cook these at? December 22, 2017 at 3:56pmReply

Jaclyn: It’s listed in the middle of the recipe since you don’t preheat the oven until the following day :) – it’s 350 F. Hope you love them! December 22, 2017 at 9:54pmReply

Cheryl: OMG, these are delish!! I added mint truffle kisses to the top after baking – fabulous!! December 18, 2017 at 6:52pmReply

Ramona Figliola: Can I use Canola oil instead of vegetable oil? December 19, 2017 at 11:40amReply

Jaclyn: Yes that would be just fine. Hope you love them! December 19, 2017 at 12:00pmReply

Heather Juang: I love these cookies! I looked through my pantry, but I only have about a teaspoon of vanilla. Could I use raspberry extract? How much would I have to use, if I could? December 20, 2017 at 6:27pmReply

Jaclyn: It would definitely lend a raspberry flavor here if chocolate raspberry is the flavor combo you are going for. Otherwise I’d just omit it and then add it next time. December 21, 2017 at 10:10pmReply

Myla Huerta: Made these today for my son’s school holiday party. They turned out great. Thanks for sharing the recipe. December 21, 2017 at 4:24pmReply

Sarah: Have you ever added instant coffee or espresso powder to the recipe? I’ve used the cooks illustrated recipe in the past, which does, but i can no longer view that version. Think about a teaspoon ought to do it? December 21, 2017 at 9:33pmReply

Jaclyn: I haven’t tried but I know many people love that hint of espresso so I’d so go for it :). And for this recipe I think 1 Tbsp would be about right. December 21, 2017 at 10:12pmReply

Donna: So……no answer to the question that was asked 3 times? Can they be frozen after baking? No worries I will soon find out. December 22, 2017 at 10:28amReply

Jaclyn: Sorry I’m behind on replying to comments, as always I have 1300+ recipes. As far as freezing these goes my guess is probably as good as yours because I haven’t tested yet myself – but in the past I’ve found cocoa powder based cookies can tend to dry easier than just flour based cookies so I’d keep that in mind. December 22, 2017 at 9:51pmReply

Tamie: We just made thise – SO SO GOOD! They have the nicest texture. Thanks for the recipe! December 23, 2017 at 2:49pmReply

Jaclyn: Glad you liked them Tamie! Ever since I made them I haven’t been able to stop thinking about them lol! December 30, 2017 at 12:21pmReply

Olivia: Hi! How long can these be stored after baking? December 23, 2017 at 5:22pmReply

Jaclyn: Probably no more than 3 days for best results. December 30, 2017 at 12:21pmReply

Marianne: These were the biggest hit this year! I make 12 varieties, adding a new one to see if it’s worthy😜 All of the recipients raved about them. Not too sweet, great flavor and consistency. Thank you for sharing, have to say, i have never been disappointed in any of you recipes. December 26, 2017 at 7:38amReply

Jaclyn: I’m so happy to hear my recipes have turned out well for you Marianne and I’m so glad you liked these cookies too! Thanks for your feedback! December 30, 2017 at 12:22pmReply

Naomi: Came out wonderful! My sister would like to save some dough for a sleepover with friends in a couple days, will dough be okay in fridge until then? Or should it be kept in freezer? December 27, 2017 at 3:39pmReply

Jaclyn: I think it should be okay in the fridge for a few days. December 30, 2017 at 12:23pmReply

Kathy: Just made these for the guys at work. They were gone in the time it took to make a cup of coffee. The guys LOVED them!!! Thank you so much for recipe, they are a hit. December 30, 2017 at 7:26pmReply

Kathleen: I’d like to know what oven temperature setting, please. January 1, 2018 at 4:37pmReply

Heather: Made these in a hurry and didn’t have any vegetable oil left, so i replaced it with liquid coconut oil, added 1/3 cup more flour, and they’re great! Super delish! January 5, 2018 at 9:20pmReply

Deren: Could you sub melted butter for the oil? January 18, 2018 at 5:27pmReply

Jaclyn: I wouldn’t recommend butter here, cookies would come out dry and puffy. February 6, 2018 at 11:00amReply

Peyton Bomberry: Do you have to refridgerate? January 25, 2018 at 3:18pmReply

Jaclyn: Yes the dough will be much too sticky if it’s not chilled. Wish you didn’t have to though. January 28, 2018 at 12:00pmReply

Ginil: I want to try this now, but i dont have vegetable oil, can i use olive oil? January 27, 2018 at 7:28amReply

LadyMonkey: I just tried to make these…not enough liquid components. Nothing but a powdery mess. Added more oil but they still didn’t turn out. Wasted ingredients in the trash on to another recipe I guess. February 8, 2018 at 4:47pmReply

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